Beetroot is great to use as a coloring agent. When pickling fish, for example, an intense red color rim is created, which forms a nice contrast to the otherwise white or orange fish fillet.

In addition, the rather earthy aroma of the beetroot provides a suitable contrast to the salt, acidity and sweetness.

In this example, we pickle zander fillets so that they can be cooked sous vide and served with bright green pea puree.

Ingredients :

  • Zander fillet (preferably only Toploin)
  • fresh beetroot juice (100%)
  • Lemon Juice (10%)
  • ground cumin . . .